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Unread 04-05-2011, 09:39 PM   #198
infernooo
On the road to being a farker
 
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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Up next, we have sauce #12 – compliments of Mr. Lake Dogs (again!)

#12 Lake Dogs (http://www.bbq-brethren.com/forum/sh...0&postcount=42)

I know I've already submitted mine with 2 variations. This is a sauce that I make every once in a while and will probably make another batch tonight. It's a very regional vinegar pepper sauce in the vein of Blues Hog Tennessee Red. Someone in another thread asked "who trained/taught the experts" and I said "old guys, many who are no longer with us". This recipe is just that, a VERY old recipe (probably 70 or more years old) where the author is no longer with us. RIP Ray.

Ray's BBQ Sauce:

1 Quart Twelve Oaks Colored Vinegar (no substitutes)
1 Pint Ketchup
2 T Salt
1 T Black Pepper
1 tsp Ground Red Pepper
1/2 tsp Onion Powder
Juice from 1 Lemon

Mix in pot and bring to boil, stir to keep from sticking.
Let cool, put in storage container and refrigerate.

__________________
Unfortunately, I have been unable to get my hands on the most important ingredient in this recipe (“Twelve Oaks Colored Vinegar (no substitutes)”), so rather than risk not doing the recipe justice by not recreating it properly, I will move on to sauce #*13 – fattymacs.
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